Spaghetti with Curly Mother Hen in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g mushrooms (curly mother hen, also called fat hen)
- 1 clove garlic
- 2 tablespoon butter
- 150 ml cream
- 1 pinch nutmeg, freshly grated
- some salt and pepper from the mill
- Parmesan
- 250 g spahetti
- Salt water
Print Recipe
Pin Recipe Instructions
- Thoroughly clean and chop the curly mother hen. That takes most of the time if you don`t want to eat half the forest Finely chop the garlic. Cook the spaghetti al dente in plenty of salted water.
- In the meantime, brown the butter in a sufficiently large pan, fry the garlic and curly chicken in it. When both are lightly browned, pour in the cream. Season with salt, pepper and nutmeg. Let the cream reduce a little.
- Serve the spaghetti with the cream sauce and sprinkle with parmesan if you like.
- The Krause mother hen has a nutty aroma. The taste is reminiscent of edible morels. When in doubt, I prefer the Krause mother hen.
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